Creamy, zesty, and deeply comforting, Greek Lemon Chicken Soup (Avgolemono) is a traditional Mediterranean hug in a bowl. This dish combines silky broth with bright lemon and tender chicken.
Whether you’re feeling under the weather or simply craving cozy flavors, this classic Greek Lemon Chicken Soup (Avgolemono) delivers pure comfort with every spoonful. It’s rich, tangy, and delightfully nourishing.
Key Ingredients That Bring Greek Lemon Chicken Soup (Avgolemono) to Life
- Chicken breasts – Lean and tender, these create the base of the soup’s protein and flavor.
- Jasmine rice – Adds a subtle floral aroma and hearty texture that thickens the broth naturally.
- Eggs – Essential for the avgolemono; they transform the broth into a creamy, velvety experience.
- Fresh lemon juice – Provides brightness and that unmistakable tang that defines avgolemono.
- Yellow onion – Builds savory depth in the broth, balancing the lemony sharpness.
- Chicken stock paste – Intensifies umami and adds depth without long simmering.
- Fresh dill – A signature herb in Greek cooking, it adds a refreshing, aromatic finish.
How to Make Greek Lemon Chicken Soup (Avgolemono): A Cozy Classic
Start by searing the seasoned chicken breasts for a touch of golden flavor. Then, sauté the onions and garlic until softened and aromatic. Build the broth with water, stock paste, and a bay leaf.
Return the chicken to the pot with rice and simmer gently. Once cooked, shred the chicken and stir it back in with plenty of fresh dill.
Now comes the heart of avgolemono. Whisk egg whites until foamy, then blend in yolks and lemon juice. Temper the mixture with hot broth before slowly incorporating it back into the soup, stirring continuously to avoid curdling.
Finish with seasoning, fresh dill, and a drizzle of olive oil. The result? A rich, lemony broth that’s comforting and bright.
Bright Ideas & Variations for Avgolemono Soup
The key to mastering avgolemono is slow, steady whisking—especially when tempering the eggs. This helps you achieve that signature creamy texture without scrambling.
For variation, try swapping jasmine rice with orzo for a more pasta-forward version. Want a low-carb twist? Cauliflower rice works surprisingly well while keeping things light.
A handful of baby spinach stirred in at the end adds a pop of color and extra nutrients. For even deeper flavor, poach the chicken thighs instead of breasts—their richness pairs beautifully with the citrusy broth.
Keep It Fresh: Storing Your Greek Lemon Chicken Soup
Store leftovers in an airtight container in the refrigerator for up to 3 days. Since the soup contains eggs, reheat it gently over low heat, stirring often to maintain the creamy consistency without curdling.
This soup doesn’t freeze well due to the egg-lemon emulsion, which can separate when thawed. For best results, enjoy it fresh or refrigerated, not frozen.
Greek Lemon Chicken Soup (Avgolemono)
Ingredients
- 2 tbsp olive oil
- 1/2 cup uncooked jasmine rice or substitute with basmati or short grain
- Salt and pepper
- 3 tbsp chicken stock paste
- Juice of 3 lemons
- 3 eggs yolks and whites separated
- 1 bay leaf
- 2 tbsp – 1/4 cup freshly chopped dill
- 2 chicken breasts
- 2 cloves garlic finely minced
- 8 cups water
- Fresh dill for garnish
- 1 1/2 cups yellow onion finely chopped
- 1 cup reserved soup broth
- Olive oil for garnish
Instructions
- Lightly season the chicken breasts with salt and pepper, then set them aside. Heat the olive oil in a large stock pot over medium-high. Sear the chicken breasts for approximately 2 minutes on each side, then transfer to a plate. Reduce the heat to medium and add the chopped onions to the pot, sautéing them for 3–4 minutes until softened. Incorporate the minced garlic, cooking for another 1–2 minutes until aromatic. Introduce the bay leaf and chicken stock paste, stir to mix, then pour in the water. Bring the mixture to a boil. Once it reaches a simmer, return the chicken breasts and any accumulated juices to the pot, then stir in the rice. Maintain a gentle simmer with the lid slightly ajar, cooking for 15–20 minutes until the chicken and rice are tender. Remove the chicken to a cutting board, keeping the soup warm by covering the pot. Shred the chicken using two forks and stir it back into the pot along with the chopped dill. Remove the soup from heat. Measure out 1 cup of the broth, avoiding solid ingredients, and set it aside.
- To prepare the avgolemono, beat the egg whites in a bowl until foamy. Blend in the egg yolks, whisking steadily, then slowly incorporate the lemon juice while continuing to whisk. Gradually add the reserved broth to the egg mixture, whisking continuously to temper the eggs. Pour the finished avgolemono into the soup, stirring constantly to ensure even incorporation. Adjust seasoning with salt and pepper to taste. Serve the soup in bowls garnished with a sprinkle of fresh dill, a dash of salt and pepper, and a drizzle of olive oil.
